I have always been a huge of fan of street food, because it is authentic, flavorful, quick, a great way to experience local culture, and well, good value for money. In the past decade, the street food scene has changed dramatically, from the traditional food carts to mobile vans, from simple hot dogs to sophisticated flatbread wraps, and it continues to evolve. More and more chefs from high-end restaurants leave their kitchens and take their food to the street. And now, I take this trend even one step further by cooking street food in my own kitchen.

The first recipe I am presenting is the ever popular flatbread wrap. From Middle East to the West, from London to San Francisco, homemade flat bread wrap with fresh, organic, thoughtfully-sourced ingredients has been a huge hit in the street food scene. Whatever has been found, foraged or fought for that week can go into the wrap. Today, we are making a flatbread wrap with a base of hummus, red cabbage, rocket leaves, yoghurt and toasted seeds and deep-fried eggplant slices. To make the deep-fried eggplant slices, we used the technique of brushing a layer of egg white on both side. This will prevent the eggplant from absorbing too much oil.

If you join me and share some of your favorite healthy street recipes on Instagram, you will get a chance to win an Electrolux Expressionist Stick Mixer. Post your image, tag me (@lumadeline) and @electrolux together with the description of your image, then hashtags #TrendtoTable and #Healthystreetfood. The winner will be announced between the 25-30th April. Can't wait to see your delicious creation.

serve 2

What you'll need:

2 flatbreads

2 figs, cleaned and cut into quarters

Small handful of rocket leaves

Small handful of shredded purple cabbages

6 tbsp hummus sauce

1 tbsp of pine nut, lightly roasted

1 medium sized eggplant

Egg white from one egg

2 tbsp salt

How it's made:

Preheat the oven to 75 degree C. Cut the eggplant into 50 mm thick slices. In a large mixing bowl, add the eggplant slices and 2 tbsp salt. Use to hand to rub the salt evenly around the eggplant slices. Then set them aside for 10 mins. This will help to remove the bitterness of the eggplant.

Gently beat the egg white for about 3 mins. On a baking paper, lay the egg plant slices side by side with some gaps in between. Brush the egg white over the top side, then flip the slices over and brush the other side.

Wrap the two flatbread in foil and put them in the oven. This will keep the flatbread warm before eating.

Heat a frying pan over medium high heat. When the pan is hot, add 3 tbsp of olive oil. Then add three slices of the eggplant slices to the pan. Do not add more than three slices a time, as this will reduce the temperature of the pan significantly. Watch carefully of the eggplant slices to make sure the bottom side is not burned. When the bottom sides turn golden brown, flip the sides. When both sides are golden and soft, take eggplant slices out. Put them on a heatproof plate and place the place in the oven to keep them warm. Repeat this step until all the eggplant slices are fried.

Now it is time to assembly the flatbread. Prepare two pieces of baking paper on the surface. First take out the flatbread out of the oven. Remove the foil and place them on each baking paper. Spread 2-3 tbsp hummus sauce in the middle of the flatbread. Then take the eggplant slices out of the oven. Top half of the eggplant slices on each flatbread. Then add shredded purple cabbage, rocket leaves, pine nuts and fig quarter on top. Salt and pepper to taste.